Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chef miguel’s instapot chicken enchilada rice bowl. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl is something which I’ve loved my whole life.

This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it!. Instant Pot White Chicken Enchilada Bowls — chopped chicken is encompassed in a velvety white sauce made with sour cream, cream cheese and diced green chilie s. The sauce is served over rice and topped with colorful toppings. An easy way to enjoy the flavors of enchiladas without a ton of work.

To get started with this recipe, we must prepare a few components. You can have chef miguel’s instapot chicken enchilada rice bowl using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

1. Get 1 tbs avocado oil
2. Make ready 1/2 med white onion, chopped
3. Make ready 1/2 med poblano pepper, chopped
4. Get 1 jalapeño, diced (remove seeds and vein for a more mild heat)
5. Get 1 cup cooked chicken (or cooked meat of your choice)
6. Make ready 1 cup long grain white rice, rinsed and drained
7. Take 1 cup enchilada sauce or ranchero sauce
8. Make ready 1 cup chicken broth (or veggie if not using poultry as your protein)
9. Take 1 cup pinto beans, cooked
10. Get 1/2 cup sweet corn, frozen
11. Get 1 tbs ground cumin
12. Make ready 1 tsp smoked paprika
13. Take 1 tsp salt (or to taste)
14. Take 1 tsp fresh lime juice
15. Take 1/4 cup chopped fresh cilantro (for topping)
16. Make ready 1 avocado, diced (for topping)
17. Get Crushed tortilla chips (for topping)

Add the rice to the pot and stir. Mix chili powder, salt, and cumin together in a bowl. Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the garlic, onion, jalapeño and peppers.

Instructions to make Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl:

1. Using the sauté feature on your InstaPot, heat the oil until shimmering and add onion, peppers, and garlic and sauté for about three minutes. (they don’t need to be completely cooked through)
2. Add the rest of the ingredients to the pot except lime juice and toppings.
3. Cook on high pressure for 5 minutes. Let your pot continue on warm for 5 additional minutes before releasing pressure.
4. Open pot and gently fluff rice with a fork. Gently stir in juice of 1/2 lime (1 tsp or so).
5. Top with your choice of toppings, serve and ENJOY!!

Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the garlic, onion, jalapeño and peppers. Then add the following WITHOUT stirring- water, rice, black beans, corn, cumin powder, smoked paprika, salt, red enchilada sauce and green enchilada sauce. Instant Pot Creamy Chicken Enchiladas are made with shredded salsa verde chicken, cheese and cream cheese. An easy chicken enchilada recipe everyone loves!

So that’s going to wrap this up with this special food chef miguel’s instapot chicken enchilada rice bowl recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!